Recipe ingredients and directions:
Yield: 4 Servings
10 dried Chinese mushrooms
2 lb chicken
3 T light soy sauce
1 T sesame oil
2 cloves garlic; crushed
1/2 ts cayenne pepper
1/2 ts ground black pepper
2 T vegetable oil
1 lg onion
2 canned winter bamboo shoots
4 spring onions
2 T crushed sesame seeds; toasted
Soak mushrooms in hot water for 30 minutes. Discard stems, cut
caps into thin strips. Cut chicken into joints, then chop into
small pieces, cutting through the bones with a heavy cleaver. Mix
together the soy sauce, sesame oil, garlic, cayenne pepper and
black pepper and rub well over chicken. Marinate chicken in this
mixture for 30 minutes.
Heat vegetable oil in a wok and stir fry the well-drained chicken
over medium heat until brown. Add mushroom strips, half cup of
liquid in which mushrooms soaked and the remaining marinade from
chicken. Cover and simmer for 15-20 minutes or until chicken is
tender. Meanwhile, cut onion into 8 wedges, divide each wedge in
halves crossways and separate layers of onion. Cut bamboo shoots
into quarters, then into slices. Cut spring onions into bite-size
lengths, using green portions as well as white. Add to simmering
chicken and cook for a further 2 minutes. Garnish with sesame
seeds and serve with white rice. Serves 4-6.
Category: Asian Recipes
